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Speaker 1: Hi, everybody. I'm Kelsey Nixon and this is Kitchen Prescription,

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Speaker 1: the podcast you listen to when you don't know what

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Speaker 1: to make for dinner. Today is episode one hundred and

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Speaker 1: twenty four Salid School. So we are knocking on the

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Speaker 1: door of May, and chances are you might be feeling

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Speaker 1: a little bit anxious, as we all know that if

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Speaker 1: you're in the thick of raising kids, May is known

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Speaker 1: for being one of the craziest months of the year,

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Speaker 1: with spring sports and performances and end of school celebrations

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Speaker 1: and just general life craziness. I myself am in the

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Speaker 1: midst of our own extracurricular activities on weeknights, school projects,

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Speaker 1: field trips, and that general busyness, which there's a good

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Speaker 1: chance whether you are in a chapter of raising kids

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Speaker 1: or not, you are also just feeling this. So I

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Speaker 1: am sending solidarity. I always know it's going to happen,

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Speaker 1: and then it's here, and I'm like, we're holding on

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Speaker 1: for dear life. But despite the pace of life right now,

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Speaker 1: one thing I'm still trying to get in every day

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Speaker 1: is a daily salad. When I eat better, I feel better,

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Speaker 1: And getting a hearty salad in each day is a

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Speaker 1: practice I really love. And you know, there's so much

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Speaker 1: talk about supplements right now, and I myself, you know, partake,

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Speaker 1: but at the end of the day, I try and

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Speaker 1: remind myself the best thing for me to do to

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Speaker 1: get all of the vitamin D and the potassium and

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Speaker 1: the like, whatever it may be, is to just put

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Speaker 1: the real foods in my body. And the easiest way

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Speaker 1: for me to do that is to just make a

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Speaker 1: really hearty salad every day. So since that's been top

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Speaker 1: of my mind slightly, we're gonna go and have a

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Speaker 1: bit of a mini session of salad school my best

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Speaker 1: tips for building a delicious salad with ingredients that you

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Speaker 1: have on hand. I've kind of got a formula and

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Speaker 1: some salad rules I'm excited to discuss today. But before

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Speaker 1: we really get into that, do what we always do

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Speaker 1: on the podcast and start with three ideas for recipes

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Speaker 1: that you could throw on your meal plan for the week.

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Speaker 1: So first up is we are coming off Easter and

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Speaker 1: there's a good chance you have some leftover ham, and

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Speaker 1: if that is the case, I highly recommend my honey

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Speaker 1: baked ham and Swiss sliders. It is a favorite recipe

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Speaker 1: around here. It's one of my favorites because it's a

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Speaker 1: recipe everyone in my family likes to eat and nobody complains.

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Speaker 1: They are so easy to pull together. They're great for

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Speaker 1: a crowd, like even if let's say you have visitors

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Speaker 1: coming for the holiday or they've been here for Easter

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Speaker 1: and they're still here. This is a great thing to

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Speaker 1: make for a crowd of people. I've recently made these

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Speaker 1: honey baked hamas with sliders for like a large church

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Speaker 1: event where we had to feed a bunch of women.

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Speaker 1: I've made them for game days. I've made them for kids'

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Speaker 1: birthday parties. They're just a really great option. So honey

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Speaker 1: baked haments with sliders. If you are dealing with leftovers,

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Speaker 1: or you anticipate that you'll be dealing with leftovers, check

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Speaker 1: those out. Number two. Number two and three. These are

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Speaker 1: both recipes that I the fall under my category of

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Speaker 1: car dinners. We as I mentioned the busyness picking up.

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Speaker 1: We've got such a busy week ahead that we're gonna

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Speaker 1: be eating on the go multiple nights, and so both

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Speaker 1: of these recipes, I think we're gonna be able to

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Speaker 1: have the first one at home, but it they both

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Speaker 1: can go on the go easily. So the first is

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Speaker 1: my ginger pork and rice bowls. Just a really easy

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Speaker 1: way to use a ground meat ground pork. You could

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Speaker 1: do chicken or turkey or beef really and then you

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Speaker 1: have the rice which really makes it hearty, have a

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Speaker 1: delicious sauce and a bunch of fresh veggies in there.

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Speaker 1: I use the rubber made Brilliance kind of separated containers

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Speaker 1: and this way whether or not, you know, one of

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Speaker 1: my kids would eat this, but the other two they're

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Speaker 1: just gonna have hot dogs at the ballpark. But I

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Speaker 1: don't feel like I have to have a hot dog

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Speaker 1: go at the ballpark. I can bring this. It's really

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Speaker 1: easy eat whether I'm in my car or I'm sitting

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Speaker 1: in the stands, whatever it may be. And then the

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Speaker 1: third one is my Greek shrimp and orizo salad. I

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Speaker 1: almost made this for Easter, decided against it, but shrimp

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Speaker 1: is another great protein. It comes together so quickly. It's

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Speaker 1: doesn't take a long time to cook it if you

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Speaker 1: can get your family on board. Finally, my kids started

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Speaker 1: liking shrimp and I was like, yes, because it is

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Speaker 1: so quick, it's easy to marinate. It's kind of like

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Speaker 1: a canvas as it takes some flavors. But this shrimp

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Speaker 1: and oorzo salad is great. It's wonderful warm, it's wonderful cold,

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Speaker 1: it's it's also a great one to consider if you

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Speaker 1: have like a baby shower or bridle shower coming up

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Speaker 1: and you're looking to make a recipe. That's awesome. So

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Speaker 1: those are the three on my list for the week.

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Speaker 1: Honey baked hammons with sliders to use up leftover from Easter,

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Speaker 1: the ginger pork in rice bowls, and the Greek shrimp

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Speaker 1: and orzo salad. You can find in print all of

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Speaker 1: these recipes in Recipe Club individually or in our weekly

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Speaker 1: meal plan and our weekly milk plan always includes five recipes.

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Speaker 1: Actually there's six because there's a bonus, but I typically

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Speaker 1: cook about four or five nights a week, and so

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Speaker 1: there's five recipes. These are just three of the highlighted recipes.

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Speaker 1: But when you check out recipe Club or you're in there,

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Speaker 1: you'll notice you have a shopping list with this. There's

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Speaker 1: one click shopping for all of these recipes. So if

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Speaker 1: you want to send it your groceries directly to the

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Speaker 1: local grocery store that you use most often, you can

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Speaker 1: do that I really kind of created a recipe club

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Speaker 1: to fix all of the things that drove me crazy

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Speaker 1: about getting recipes online and try and simplify the process

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Speaker 1: so you're not going to see any ads, no long

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Speaker 1: drawn out stories, just the recipes you need to help

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Speaker 1: you meal plan quickly and get dinner on the table

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Speaker 1: or in the containers to take in the car. If

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Speaker 1: you're a week is like my week, I also use

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Speaker 1: my recipe binder a lot. In fact, have my recipe binder.

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Speaker 1: We did a workshop series this week or this I

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Speaker 1: was this month, I think it was two weeks ago,

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Speaker 1: where I showed you how I organized my binder and

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Speaker 1: I kind of did it tutorial on the best practices

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Speaker 1: for organizing your binder. And one of the things I

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Speaker 1: talk about is switching out the tabs for whatever season

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Speaker 1: of life you're in. And so during the month of May,

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Speaker 1: or as we approach May, I will usually add all

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Speaker 1: my five ingredient recipes into my binder because I am

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Speaker 1: relying on quick stuff and I'm wondering if I have

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Speaker 1: enough recipes that warn't a car dinner tab. I don't know,

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Speaker 1: maybe not. Maybe we call it like make in take

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Speaker 1: dinners or something. Like that. But you know what I

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Speaker 1: mean when I say car dinners because I know I'm

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Speaker 1: not the only one who feels this. So anyways, if

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Speaker 1: you want to check out Recipe Club or get yourself

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Speaker 1: a binder, you can head to Kelsey Nixon dot com.

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Speaker 1: We also just launched Oh this was so exciting this week.

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Speaker 1: We just launched a kids binder and classes for the summer.

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Speaker 1: We have the cutest kids binder. It's like in the

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Speaker 1: swimming pool blue color. It's a premium binder, coated and

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Speaker 1: vegan leather so it's indestructible. Comes with eight recipes, two

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Speaker 1: for breakfast, lunch, dinner, and dessert. And then there are

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Speaker 1: live cooking classes. So we're gonna have a breakfast class, lunch, dinner,

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Speaker 1: and dessert class that's gonna be June sixteenth through the nineteenth.

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Speaker 1: So we'd love to have any of our kids attend

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Speaker 1: live or the classes will be recorded and they can

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Speaker 1: be viewed afterwards in our new Recipe Club Kids hub.

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Speaker 1: So I know a lot of you have kids who

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Speaker 1: love to cook, and we are excited to spend time

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Speaker 1: with those kids because ultimately, wouldn't the greatest victory be

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Speaker 1: that your kids actually make dinner for you. I'm not

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Speaker 1: sure that's gonna happen every night, but it could maybe

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Speaker 1: happen one night a week, twice a month. I like

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Speaker 1: the sound of it. Anyways. Okay, let's jump into the

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Speaker 1: back half of the podcast and discuss salad school learning.

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Speaker 1: How to make a great salad is a life skill

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Speaker 1: everyone should nail down. Think about the really good salads

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Speaker 1: you've had, maybe at a restaurant, a potluck, and what

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Speaker 1: was it about it that you loved so much. Now,

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Speaker 1: think about the salads that you've had that weren't so great.

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Speaker 1: Maybe they were over dressed, Maybe they had huge leaves.

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Speaker 1: This is my biggest pet peeve. Maybe they were too

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Speaker 1: simple or too complicated, or maybe it had a giant tomato,

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Speaker 1: like a whole cherry tomato on a bed of big

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Speaker 1: iceberg lettuce leaves. No, we can do better than that.

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Speaker 1: So I want to get into a few simple salad tips, techniques,

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Speaker 1: and tools to help you make really, really good salads,

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Speaker 1: whether you are making them to take somewhere to like

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Speaker 1: a pot luck, whether you're making them for an event,

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Speaker 1: maybe an Easter dinner or Mother's Day brunch, or if

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Speaker 1: you're just making yourself a salad on a Tuesday afternoon

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Speaker 1: for lunch. All of these things are gonna be helpful.

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Speaker 1: So first of all, something people don't think about is

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Speaker 1: seasoning your greens with salt and pepper before you add

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Speaker 1: the other components and dressing to your salad will make

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Speaker 1: a huge difference. So I'm gonna add one other thing

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Speaker 1: to hear. If you've been around here for a while,

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Speaker 1: you know that I love this little gadget called an

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Speaker 1: oil sprayer, and it's essentially just it is like a

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Speaker 1: little spray bottle that is specifically designed for olive oil.

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Speaker 1: It is dark, which will help prevent basically will make

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Speaker 1: the oil last longer. But the nozzle in the sprayer

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Speaker 1: is made to sprints olive oil evenly across lettuce, leaves

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Speaker 1: or greens or like if you're roasting vegetables, so that

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Speaker 1: everything gets a nice even coating without big globs of

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Speaker 1: oil here and there. So what I will typically do

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Speaker 1: is I will take my greens for my salad and

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Speaker 1: it will sprit sprit sprits not too much, and then

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Speaker 1: season with salt and pepper, and it's almost like the

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Speaker 1: oil helps adhere the salt and pepper to the leaves.

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Speaker 1: We're not talking out a bunch of hair, just just

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Speaker 1: a little bit of bas of flavor Number two, after

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Speaker 1: you've seasoned your greens. I really really prefer chopping my greens.

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Speaker 1: The only instance in which I don't if you're doing

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Speaker 1: like a classic wedge, but you're a classic wedge is

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Speaker 1: like a restaurant food. To me, I'm never making a

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Speaker 1: classic wedget home, So chop your greens. I have a

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Speaker 1: little gadget called salad scissors, and they're specifically made to

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Speaker 1: chop ingredients and salads, but obviously a good old fashioned

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Speaker 1: chess knife will do just fine. I've also been seeing

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Speaker 1: a trend on TikTok and Instagram of doing like food

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Speaker 1: processor salads, so you like put everything in a blender

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Speaker 1: and you are not a blender but a food processor,

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Speaker 1: and you chop it up really fine. I can get

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Speaker 1: behind that. And then there's also been that tool where

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Speaker 1: it's got like the fine grates and you put your

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Speaker 1: veggies and you chop it or you essentially like smack

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Speaker 1: it down and it chops everything to the same size.

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Speaker 1: Also great for a chop salad, but I like, especially

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Speaker 1: my greens. You want you want it to be easy

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Speaker 1: to like pierce with your fork and put in your mouth,

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Speaker 1: and if you've got big old lettuce leaves, that can

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Speaker 1: be frustrating and it just doesn't create a good experience.

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Speaker 1: So next is a salad tip I learned from Ininegarten

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Speaker 1: the Queen to prevent soggy greens. So when you're preparing

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Speaker 1: a salad in advance, I suggest making or adding the

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Speaker 1: vinagrette or dressing to the bottom of their serving bowl

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Speaker 1: with the greens and veggies on top. That way, when

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Speaker 1: you're ready to serve it, you'll simply toss the salad

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Speaker 1: and you won't have any sogginess from dressing it too early.

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Speaker 1: So this is really nice if you're planning to Sometimes

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Speaker 1: you take the salad and the dressing on the side,

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Speaker 1: but if you have a salad where you just want

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Speaker 1: to have it pre dressed, then I suggest doing this,

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Speaker 1: putting the salad dressing in the bottom, everything on top,

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Speaker 1: and then tossing it right before and then you don't

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Speaker 1: have to have an extra component or anything like that.

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Speaker 1: Really really great. Next, speaking of dressing, is I highly

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Speaker 1: suggest making your dressings. It's one of the simpler things

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Speaker 1: to do at home that makes a huge difference. I

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Speaker 1: don't have a ton of pre made salad dressings in

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Speaker 1: my fridge. I might have a few, Like I really

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Speaker 1: love the olive garden Italian vinegrette and I use that

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Speaker 1: like as a marinade on things sometimes, And I really

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Speaker 1: like some of the offerings from Primal Kitchen, But I

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Speaker 1: really just kind of like making my own, and traditionally

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Speaker 1: I think the correct way. Like for a vinegrette, the

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Speaker 1: ratio is typically one third part vinegar to two thirds

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Speaker 1: part oil, olive oil, avocado oil, whatever. Then you usually

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Speaker 1: add some sort of oh, what do we call an

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Speaker 1: aromatic a shallat, garlic, ginger, something like that, and then

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Speaker 1: mustard is often an ingredient. It's used as both an

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Speaker 1: emulsifier and to add some tang. And then fresh herbs, salt, pepper,

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Speaker 1: and sometimes a little sugar Instead of discranulated sugar. You

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Speaker 1: could do maple syrup, agave, honey obviously, but those are

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Speaker 1: kind of the basic components to a classic vinaigrette or

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Speaker 1: salad dressing. But if you're wanting to make more dressings

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Speaker 1: at home, I have a salad dressing cheat sheet and

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Speaker 1: recipae club that is so great for that. In fact,

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Speaker 1: we just launched our Salad collection this month and Recipae Club,

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Speaker 1: so you can purchase printed copies of our most popular

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Speaker 1: printed salad recipes and as a bonus, you get the

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Speaker 1: dressing cheat sheet and it's got salad dressings they make

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Speaker 1: most often at home with this formula and then the

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Speaker 1: also my six favorite store brought options as well, So

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Speaker 1: keep that in mind. But don't forget about your dressing.

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Speaker 1: Don't make it an afterthought. It truly can be the star.

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Speaker 1: Speaking of cheat sheets, I also have a salad cheat

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Speaker 1: sheet and recipe Club, and this is just a lives

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Speaker 1: in my recipe binder, and when I feel like I'm

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Speaker 1: kind of getting sick of making the same salad over

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Speaker 1: and over again, I will quickly glance at my salad

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Speaker 1: sheet sheet. It's the formula I technically use for everyday salads.

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Speaker 1: It's perfect for making hearty salads that also kind of

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Speaker 1: turn into a meal, so that also typically include grains

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Speaker 1: in protein, and anytime I want it to be a

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Speaker 1: full lunch or a full dinner, I'm definitely adding those

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Speaker 1: two components. So I always start with greens, arugula, baby lettuces, romaine, kale,

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Speaker 1: shredded kale, i use a lot grains. The most popular

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Speaker 1: grains I'm using are like farro or wild rice or

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Speaker 1: pearled cous. Goose is another one. I love to use.

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Speaker 1: Proteins obviously, like a shredded rotisserie chicken is the easiest.

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Speaker 1: But also don't forget about ground protein like ground chicken,

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Speaker 1: ground turkey, ground pork that you can saute in advance.

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Speaker 1: You can easily freeze it or keep it in your

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Speaker 1: fridge and you can warm it up quickly either in

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Speaker 1: a skillet or in the microwave, and that goes on top.

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Speaker 1: That's so great. Think of that for like you can

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Speaker 1: do like a burrito type bowl where you have some

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Speaker 1: sort of greens grains with rice the protein and so on.

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Speaker 1: There's so many things you could do. Brito bell is

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Speaker 1: just a hit with my kids right now. So that's

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Speaker 1: why it came to mind veggies. So obviously your veggies

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Speaker 1: can vary here. You can do anything from traditional cucumbers

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Speaker 1: and tomatoes and carrots to pickled veggies. We have a

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Speaker 1: really delicious recipe and recipe Club are regular salad with

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Speaker 1: pickled veggies and couscous. You make a Green Goddess dressing

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Speaker 1: to go with it and it is crazy delicious. But honestly,

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Speaker 1: for my everyday salads, what I'm usually doing is I'm

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Speaker 1: opening up the fridge and seeing what I've got to

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Speaker 1: work with, and I like to mix it up. I

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Speaker 1: like to mix it up, so like, for an Asian salad,

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Speaker 1: I might do carrots and at a mommy and broccoli,

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Speaker 1: and for like a more traditional salad, I might do

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Speaker 1: apples and avocado, and do like cheddar cheese, kale, and

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Speaker 1: a balsamic vinegar. There's just so many different things to do,

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Speaker 1: and what's great about the cheat sheet is it gives

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Speaker 1: you ideas for the combinations. I do like having some crunch.

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Speaker 1: That's another component. Oftentimes that's in the form of a nut,

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Speaker 1: so chopped pistachio's, chopped pecans, or even just peanuts. I

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Speaker 1: really like having that. But you could also do like

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Speaker 1: crushed pieda chips or crushed tortilla chips. But having some

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Speaker 1: variants and textures really nice. And then obviously you have

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Speaker 1: your dressing crunch. Also, I'm gonna say cheese, even though

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Speaker 1: you're not crunching cheese, I usually add some sort of

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Speaker 1: cheese and look, cheese has some protein in it, which

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Speaker 1: is great. So whether it's like a crumbled feto or

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Speaker 1: crumbled goat cheese, or I really love the unexpected cheddar

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Speaker 1: cheese from Trade or Joe's, I'm usually adding a little

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Speaker 1: bit of cheese. Now, don't worry if this all feels

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Speaker 1: too overwhelming to remember. Like I said, I had those

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Speaker 1: printable cheat sheets that lay it out beautifully for you

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Speaker 1: so you can easily follow along. You can print them

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Speaker 1: and store them behind a cabinet in your kitchen. You

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Speaker 1: can put them in a recipe binder, you can put

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Speaker 1: hang them up in your pantry. But they can be

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Speaker 1: really good references and reminders that getting more veggies in

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Speaker 1: via a salad is a great practice to have. Like

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Speaker 1: I said, for each of the categories, I have listed

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Speaker 1: out the different options within those categories and have a

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Speaker 1: photo showing them as well, so if you're more of

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Speaker 1: a visual person, you can look and know exactly all

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Speaker 1: of my suggestions for grains or for veggies, or for

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Speaker 1: proteins or for crunch, and hopefully that's helpful. I think

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Speaker 1: by breaking it down into the categories, I feel like

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Speaker 1: I can mix and match with ingredients I already have

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Speaker 1: on hand, and it's a great way to use up

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Speaker 1: ingredients that I need to use up that are in

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Speaker 1: my fridge and I don't get stuck in a rut

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Speaker 1: of making the same thing over and over again. Now,

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Speaker 1: on the backside of the cheat sheets I mentioned how

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Speaker 1: on the salad dressing one you'll see my favorite store

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Speaker 1: bought salad dressings and the recipe Club recipes that I

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Speaker 1: use those for. But on the back of the salad

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Speaker 1: cheat sheet, I share my favorite combinations of those six categories,

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Speaker 1: so they're simple enough that honestly, no real recipe is required.

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Speaker 1: But we also like to have the fully written recipes

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Speaker 1: and recipe club for you so you can reference those,

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Speaker 1: especially for the dressings, so you'll see that on the

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Speaker 1: front is the different categories with the different options. On

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Speaker 1: the back are the actual salads. I am not over

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Speaker 1: exaggerating when I say that learning how to make great

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Speaker 1: salads has really changed the lunch game for me over

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Speaker 1: the past year, and it's been really helpful as I

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Speaker 1: try to focus on getting a daily salad in it

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Speaker 1: really doesn't take that much effort. I've become more confident

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Speaker 1: with what ingredients I need to have on hand, and

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Speaker 1: I know that if that's something you wanted to do

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Speaker 1: as well, you would have huge success in doing so,

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Speaker 1: and you would enjoy your daily salads so much. So

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Speaker 1: you can find in print both the Salad sheat Sheet

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Speaker 1: and the dressing cheat sheet in Recipe Club. Like I said,

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Speaker 1: you could also get the salad sheat sheet actually as

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Speaker 1: a bonus when you buy our recipe Binder, and the

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Speaker 1: dressing cheet she comes as a bonus when you buy

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Speaker 1: our printed salad collection, so don't forget you that. You

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Speaker 1: can always use the code try Me to check out

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Speaker 1: Recipe Club for only a dollar for your first month.

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Speaker 1: So if you are interested in checking out what Recipe

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Speaker 1: Club is, how it is different from a food blog

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Speaker 1: or a cookbook, and how it really is a simple

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Speaker 1: dinner system you can rely on to make dinner time

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Speaker 1: feel more manageable, use that code try Me and we'd

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Speaker 1: love to have you in the club. All right. Finally,

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Speaker 1: let's finish with my weekly gimme five. These are five

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Speaker 1: things that make my life easier or more enjoyable. I

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Speaker 1: mentioned my salad scissors at the top, but I have

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Speaker 1: been using those for well over a year and they

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Speaker 1: really are the best for making chop salads. I love

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Speaker 1: them so much, and especially as we have transitioned from

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Speaker 1: winter to spring, I do find myself making even more

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Speaker 1: salads and pulling out these often as a tool to

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Speaker 1: help me do that successfully. My favorite bowl for potlucks.

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Speaker 1: I just went to a potl like this weekend and

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Speaker 1: I got Easter here in a day or two, and

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Speaker 1: there is this great salad bowl. It has like a

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Speaker 1: lid that technically turns into a cutting board, but it

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Speaker 1: also has these salad tongs tossers kind of nested in there.

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Speaker 1: I've mentioned this before. It's such a good bowl, though,

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Speaker 1: so I wanted to bring it up again because I've

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Speaker 1: been using it more recently as I've been taking a

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Speaker 1: salad somewhere, and every time I take it somewhere, people

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Speaker 1: are like, where'd you get that? So that's on my

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Speaker 1: gimme five list. I also have the Oxo, who's a

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Speaker 1: fantastic company that makes kitchen products. They have this salad

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Speaker 1: dressing maker called the Twist and Poor and it's so cool.

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Speaker 1: You can make the dressing in the bottom container and

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Speaker 1: then it has this little contraption so that you can

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Speaker 1: twist it right before you pour it onto your greens.

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Speaker 1: And I will use Mason jars a lot of the

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Speaker 1: time and just shake it up. But I'm finding that

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Speaker 1: I'm using me most of my Mason jars for other

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Speaker 1: things like pickled veggies and onions and anyways. I like

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Speaker 1: having this as well for just a standard like shallot vinigrette.

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Speaker 1: It's really great to have on hand. Okay, Number four

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Speaker 1: is I feel like Gap is having a moment when

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Speaker 1: it comes to fashion. I feel like there's this resurgence

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Speaker 1: of love for Gap and I am here for it.

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Speaker 1: And they just just caught my eye this long denim

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Speaker 1: Gap skirt that's kind of like a really it's a

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Speaker 1: really lightweight denim, but it's got a like kind of

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Speaker 1: an elastic waste, but it's so cute. It comes in

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Speaker 1: petite sizes. I'm only five to one, so I like

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Speaker 1: it one O. There's a petite option, and at the

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Speaker 1: time of this recording, everything's forty percent off a GAP.

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Speaker 1: I feel like Gap is always doing a sale though,

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Speaker 1: but it's so great. I'm it's different than other denim

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Speaker 1: skirts I've seen. It just looks comfortable and I feel

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Speaker 1: like this this is my chapter for comfort when it

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Speaker 1: comes to what I'm putting on my body. So that's

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Speaker 1: on my list, and then finally is our Kids Finder.

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Speaker 1: We have so much time working on getting this product

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Speaker 1: ready to lunch, and I spent a lot of time

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Speaker 1: on the recipes, cooking with my own kids, kind of

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Speaker 1: getting feedback about whether or not Davi would like this

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Speaker 1: or that, and making sure the age is totally appropriate.

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Speaker 1: I've got so for me, my kids are the target age.

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Speaker 1: I've got a thirteen year old that, well he's technically twelve,

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Speaker 1: he'll be thirteen next month, but he feels thirteen to

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Speaker 1: me already, where it's like he could totally make these

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Speaker 1: recipes start to finish on his own. I've got an

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Speaker 1: eight and a half year old who could make some

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Speaker 1: of them start to finish on her own, but needs

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Speaker 1: just a bit of parental parental direction. And then I've

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Speaker 1: got a five year old who is so excited about

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Speaker 1: cooking but definitely kind of needs my guidance through but

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Speaker 1: the recipes she likes. And so it's been fun to

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Speaker 1: spend so much time kind of testing with my own

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Speaker 1: kids as we get ready for this fun event in June,

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Speaker 1: and the fact that everyone's getting a binder. We've printed

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Speaker 1: recipes and there's a fun sticker sheet in there. It's

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Speaker 1: going to be really fun. So that's on my list

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Speaker 1: as well because it you know, when your kids get

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Speaker 1: excited about cooking food certain recipes, it makes dinner easier.

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Speaker 1: It makes it easier because they've bought in already, they're

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Speaker 1: excited about it. All right, that's it for today. You guys,

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Speaker 1: make sure you're subscribed to the podcast so that you

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Speaker 1: never miss an episode. Always meant to be a quick

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Speaker 1: twenty to thirty minute listen while you map out your

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Speaker 1: own meals for the week. I always listen to a

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Speaker 1: podcast while I meal plan. It's just part of my

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Speaker 1: own simple dinner system, and I hope that this might

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Speaker 1: be a good fit for you as you do the

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Speaker 1: same and maybe adopt a similar habit. All right, thank

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Speaker 1: you so much for listening today. I'm so glad you're here.

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Speaker 1: Until next time, happy cooking. I'm Kelsey. I'm going to

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Speaker 1: chatting as well next week